Ladies Cook to Impress with These Super Bowl Delights

Here’s some food for thought.  This “holiday” is a close competitor of the most food consumed after Thanksgiving.  You must be thinking about all of the food you chow down on Turkey Day and briefly remember the feeling of extreme food coma that evening! Beware, the average person consumers over 2,000 calories during the game time alone.  It makes absolute sense between the booze, chips, wings, pizza and of course dessert… it is not possible for one to avoid the temptation to indulge on this exciting party day.  Fasting sounds like a great plan today to save room for tomorrow but I already devoured a bowl of tasty New England Clam “chowdah” from my favorite spot Iggy’s in Rhode Island.   So my game plan is out the window and I’m ready to consume!  With that being said I will give you a few of my favorite semi-healthy recipes and some not so healthy but tasty options for those who don’t mind putting on an extra pound or two.

Easy Buffalo Chicken Dip

Ingredients: This is for a single batch

1LB of boneless skinless chicken breast (or approx 2-3 large chicken breasts)

1 cup of ranch dressing ( Hidden Valley, Kraft, or Wishbone)

1 cup of Franks Original Red Hot (do not substitute this please)

1 8 oz block of cream cheese (do not use fat free, 1/3rd less fat OK)

1 package of fancy shredded sharp cheddar cheese (2 cups)

Green onions (optional)

You’ll need the following items to dip into the best buffalo chicken dip… Tortilla chips ( My Favorite)

Or for a slightly healthier option celery,  pita chips, broccoli, wheat thins, triscuits.

Here are your step by step instructions:

  • Boil your chicken breasts on the stove in a medium to large sauce pan, on medium heat about 30-45 minutes or until cooked all the way through and pre-heat your oven to 350 F
  • While the chicken is boiling cut the cold cream cheese into cubes and place them into an 11.5″ x 8″ x 2″ Pyrex style baking dish lightly misted with buttered flavor Pam.
  • Evenly sprinkle the shredded cheese on top of the cream cheese cubes.
  • Pour the 1 cup of ranch and the 1 cup of Franks Red Hot on top of the cheesy mixture and place the dish into the oven uncovered for 7 -10 minutes
  • You will want to stir the mixture after about 7-10 minutes and put it back in the oven and bake an additional 7-10 minutes and stir until mixture and cream cheese is well mixed together.
  • While the mixture is baking and your chicken is done boiling you will want to shred your chicken. The best way to do this is by putting the pan into the sink and running cold water over the chicken to speed up the process, once cooled you may hand shred the chicken into a bowl
  • After the cheesy mixture is done baking and mixed together well you may now add the chicken, simply pour the chicken on top of the mixture, carefully stir the mixture well and cover with aluminum foil and bake an additional 20-30 minutes.

Country Style Ribs


1 ½ cups Jack Daniels BBQ Sauce Hickory Brown Sugar

1 ½ cups Jack Daniels BBQ Sauce Honey Smokehouse

3 Lbs Country rib (boneless)

½ Cup water

¼ cup soy sauce

¼ cup honey


Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer for 1 hour or until tender. Remove ribs from sauce. Grill for 15 minutes or until browned. Brush on additional Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™ to finish ribs.

Chicken Fajita Pizza


23; cup original Bisquick

2 tablespoons water

1 egg

1 ½ cups shredded cheddar cheese (6 ounces)

3 boneless chicken breast halves, cut into 1/2-inch pieces

2 teaspoons vegetable oil

1 ¼ cups old el paso chunky salsa


  • Heat Oven to 400F. Spray 8 inch pan with cooking spray. Stir together Bisquick mix, water and egg in small bowl; spread in pan. Sprinkle with 1/4 cups of the cheese.
  • Cook chicken in oil in 10-inch skillet over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter and add a little more cheese.
  • Bake 22-25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.




1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil


  • Drain chickpeas and set aside liquid from can.
  • Combine remaining ingredients in blender or food processor.
  • Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  • Place in serving bowl, and create a shallow hole in the center.
  • Add a small amount (1-2 tablespoons) of olive oil in the hole.
  •  Garnish with parsley (optional).
  • Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

I hope you all enjoy your Super Bowl Sunday and eat lots of yummy food.  If you try any of these recipes please send me pics and let me know how your guests liked it!  Have a fantastic day and Go Giants!


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